Bone Broth

After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) that adds tons of amazing nutrients and amino acids to your diet! 10 minutes of prep, a day of your house smelling like a roast, and you have a fantastic, versatile base for soups, stews, and so much more!
prep: 10 mins  cook: 1 day  Yield: 8 cups
 
Ingredients

• Rice bran oil
• 1 (6 ounce) Hunts can tomato paste (no sugar added)
• 2 pounds beef bones
• 6 cups cool water, or as needed
• 2 onions, thickly sliced
• 2 Celery stalks
• 3 cloves garlic, crushed
• 2 bay leaves (optional)

• Step 1 Preheat oven to 400 degrees F (200 degrees C). Covery a roasting pan with Rice bran oil.  
• Step 2 Spread tomato paste onto beef bones and place in the prepared roasting pan.?
• Step 3 Bake in the preheated oven until bones begin to brown, about 30 minutes.?
• Step 4 Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, celery, garlic, and bay leaves to broth mixture.?
• Step 5 Cook on Low for at least 24 hours.?
• Step 6 Strain broth through a fine-mesh strainer into a container and refrigerate.?

• Prep Time: 10 mins
• Cook Time: 2 hours
• Total Time: 2 hours 10 mins
• Yield: ~3 quarts
• Cuisine: Paleo, Whole30

• Bones from (1) 3-4lb. chicken
• 1 Tbsp. apple cider vinegar (only stage III of  King Diet^SM)
• Water
• Salt to taste

• 1 medium parsnip, scrubbed and cut into large chunks
• 3 celery ribs (or ends and leaves to equal 1 cup)
• 1 large yellow onion, quartered with skin and root end intact
• 6 garlic cloves, lightly smashed
• 1 bay leaf
• 8–10 peppercorns
• A handful of fresh herbs (sage, thyme, and/or parsley)

1. Place bones, vegetables, peppercorns, herbs, (and vinegar) into the pot of the Instant Pot.
2. Add enough water to just cover the bones and vegetables in the pot, about 3/4 full.
3. Wipe rim of insert dry with a towel. Place lid on Instant Pot and lock into place.
4. Flip vent valve to ‘Sealing’.
5. Select ‘Manual’ or High-Pressure setting and adjust the cooking time to 120 minutes.
6. ?Optional: to ensure a gelatinous bone broth, run the cycle a second time for 120 minutes on low-pressure. Simply run the 120-minute cycle a second time on ‘low-pressure’ this time to produce a gelatinous bone broth. A gelatinous broth is a good indicator that it’s is rich in nourishing collagen. Note: the bone broth has to be cooled for it to gelatinize. Once it’s reheated it will return to a liquid consistency.
7. When cooking is done, allow pressure to release naturally (10-20 minutes).
8. Release any residual pressure using the vent valve before removing the lid.
9. Allow broth to cool before straining the broth through a mesh lined strainer into jars for storage.
10. Add salt to taste.

• Freeze broth in silicone muffin cups or ice cube trays
• Once broth blocks are solid, remove them from the tray and store the blocks in a ziplock bag or other freezer-friendly sealed container in your freezer.
• When you’re ready to use, simply remove the amount you need and reheat on the stove or in the microwave, or throw frozen blocks directly in soups for a flavor boost.